Monday, March 15, 2010

Dumplins!

I've blogged about my Seitan 'n' Dumplins several times since I've been experimenting with the recipe for awhile. It's going in my cookbook, so I need to make sure I get it right. My testers had some problems with the original recipe, so I re-worked it. Then I re-worked it again. Now I'm finally pleased with the outcome:

It may not look super sexy here, but I promise you it tastes delicious. Creamy, savory, potato-ey, seitan-y, dumplin-y goodness. I've been working on this cookbook for so long, but I'm just finally getting to a place where some of the problem recipes are coming together. Perfection happens through experimentation and loads of trail and error. That's why the cookbook project is taking me so long.

The collards are another testament to trail and error. I started out bound and determined to make my greens taste as good as my Granny's. While I'm sure hers will always reign supreme, my experiments have put mine in a close second.

your dumplins' = the best - and i've gotta say that your greens are as well! dan abhors slow cooked greens, but when we tested yours he actually had seconds. i was in shock. the dumplins' look most fantastical to be, Bianca!

also: very awesome on the glass straws. dan and i have stainless steel ones, but i would like to have a set of the glass ones, too. i like that they're guaranteed not to break. w00t!

The best tasting food is NEVER the prettiest! I make chicken and dumplings (with TVP) and it isn't pretty but it sure is delicious. I bet your dumplins are amazing. You are killing me with all this waiting for your cookbook. I can't even imagine how magnificent it is going to be!

My name is Bianca ...

About Me

I'm an 11-year vegan, 21-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.